Directions:
Filling
1: Thaw the frozen shrimp then peel and devein the shrimp. Rinse under cold running water. Press down to crush shrimp with a cleaver and cut into 3 small pieces (Picture 1). Combine the chopped shrimp, minced pork fat, liquid extract from green onion and ginger of Ingredient 2) and all ingredients of Ingredient 3) in a bowl (Picture 2). Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky (Picture 3). Set it aside.

Wrappers:
3: Rub small amount of oil on the dough and divide into 3 equal portions. Cover the rest with a damp cloth while working on one portion. On an oiled working surface, shape the dough into a log about 1 inch in diameter. Cut into 5 equal portions (Picture 8). Roll each one into a ball in your palms (Picture 9). Press down with a cleaver or pastry scraper (Picture 10) into an 11-cm disc (Picture 11). If it is too hard to flatten, roll it out with a rolling pin.

Shrimp dumplings:
4: Place 2 tsps filling in the center of the wrapper. Starting from the right side, fold slightly the back to form 11-12 pleats (Picture 12). Press the front against the back to seal. Repeat with the remaining dough and filling. Refer to this video for how to fold the shrimp dumpling:

5: Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil. Fill the steamer with 3 cups of cold water. Bring water to a boil over high heat. Place the steamer rack in the steamer and steam for 5 minutes. Remove from heat and place steamed shrimp dumplings on a serving plate. Yummy!

Tips：
1. Make sure to use the boiling hot water to make the dough. If in doubt, heat the warm water in a microwave oven to make sure the temperature of water reach the boiling point.
2. Cover the unused dough with a damp cloth to avoid cracking.
3. To make the garlic oil, mix 1 tbsp freshly minced garlic with 1.5 tbsp corn oil. Microwave for 30 seconds. Stir and microwave for another 30 seconds.

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